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Blackberries and raspberries are so good in August, it’s hard not to eat the entire carton before starting recipe prep. But you’ll always get caught red-handed (ha!), since they’re sometimes messy to a fault–deep purple and red juices staining fingers, clothes, and even cookware. So save those berries for sprinkling over ice cream or baking into a pie (okay, sneak a couple before you cook–we won’t tell). Read on for tips on buying, storing, and cooking these addictive little fruits, in season right now.

HOW TO BUY

Blackberries

Choose deeply colored, glossy berries that show no signs of having been crushed or bruised. As with all berries, check for mold before buying.

Raspberries

Look for bright, uniform color; pass on darkened, dull berries. Check for crushed and moldy berries: Turn the plastic container upside down–if any fruit sticks to the bottom liner, choose another box. Berries sold in open baskets tend to be packed right before sale, making mold less of a problem.

HOW TO STORE

Blackberries

Stored unwashed in the fridge, blackberries will keep for two or three days (be sure to pick out any crushed ones first). Before using, rinse berries gently and pat them dry.

Raspberries

Raspberries take on water easily and get moldy quickly, so we don’t recommend rinsing the berries. Water can also dull their perfume. Because of this, it’s an especially good idea to buy organic. If you’d prefer to wash your berries, be gentle and use them right away. Otherwise, store the unwashed berries in a covered, shallow container in the fridge, and use them within a couple of days.